On tap at Ambulance, creamy dark-roasted black patent malting guards bittersweet black coffee and dark chocolate tones. Delicate peat-smoked soiling, charred hop astringency and wispy soy saucing underlie nut-singed mocha finish.
On tap at Keg & Kestrel, dissenting dry stout hybrid utilizes house-smoked cherrywood chips to bring out advertised chocolate-covered bacon smear, anise-spiced dried fruit souring and oats-flaked sugaring. Black patent malting heightens cocoa nibs, dark chocolate and espresso illusions.
On tap at Track 84, ‘ghostly’ cocoa nibs and vanilla bean inform dark-roasted chocolate malting. Mild dried fruiting wispily glides by earthen peat, burnt coffee, Baker’s chocolate, soy milk and tobacco chaw illusions beneath oats-flaked mocha prominence of foreign export stout (named after Muhammad Ali’s phantom knockout punch against Sonny Liston).
Well-integrated oak-aged stout complements dark-roasted mocha malt expectancy with tannic Bordeaux-wined Malbec grape juice and latent raisin-plum-prune swoon. Creamy brown chocolate sweetness overrides descending dried fruiting at cocoa-powdered finish. Hints of chewing tobacco, charred wood and anise add depth to fine purple grape-draped chocolate fondue alternative.
On tap at Ambulance Brew House, admirable oak-aged foreign export stout saddles roasted coffee-chocolate frontage with chalky cocoa nibs tartness. Kahlua liqueur sweetness fades quickly while ancillary caffe latte, espresso and cocoa illusions lean towards the dry side. Black cherry hints regale the bourbon-nipped back end.
Dark-roasted mocha graining and nutty hop oiling fuel unspecific dry-bodied ‘export stout.’ Fresh-roast coffee waft reinforces cocoa nibs chalking, black chocolate fudging and raw maple sapping. Walnut-charred pungency deepens ashen charcoal astringency.
Musky coffee-soured dry body (nicknamed “The Brussels Stout”) falls short. Dirty earthen bottom drags down politely creamed dark chocolate chalking, tart cocoa nibs influence and dry fig-date murk. Oily hop resin and mineral grain char deepen bitter end.
Frantic dark-roasted chocolate malting inundates smoked molasses bittering, fudgy cookie dough sweetness and toasted oats sugaring. Crude hemp-oiled hop bittering deepens the dry cocoa-powdered finish.
Dry hickory-smoked pungency absorbs dark-roasted mocha malting. Bitter black chocolate and coffee rampage gains tar-like hop oiling and ashen charcoal acridity. But watery coffee-roasted espresso finish loses body and texture after a few sips.